Black Bean Burrito Bake

This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. From Cooking Light.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  chipotle chile in adobo, chopped finely
• 1⁄2 cup reduced-fat sour cream
• 1 (15 ounce) can black beans, rinsed, drained, and divided
• 1  cup frozen whole kernel corn, thawed
• 4 (8 inch)  flour tortillas
• 1  cup salsa
• 1⁄2 cup  shredded monterey jack cheese

Directions

1. Preheat oven to 350°.
2. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
3. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.